Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Giseu-myeon (shredded chicken soup)
Gun-mandu (pan-fried dumplings)
Jajangmyeon (black sauce noodles)
Keurim-saeu (cream shrimp)
Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.
Gobi Manchurian is an Indian–Chinese fusion dish, consisting of fried cauliflower. The dish is popular throughout India and Indian restaurants as well as South Asian restaurants around the world.
Example of a fusion dish: combination of smoked salmon wrapped in rice paper, with avocado, cucumber and crab sticks
Pancit palabok in Filipino cuisine, combines rice noodles and tofu from China with native smoked fish flakes in a shrimp sauce dyed bright orange with annatto seeds from Mexico and garnished with crushed chicharon from Spain. It is served spritzed with native calamansi.
Kaeng phet pet yang (Thai roast duck curry) is an example of early fusion cuisine of the cosmopolitan court of the Ayutthaya Kingdom, combining Thai red curry, Chinese roast duck, and grapes originally from Persia
